Recipes Main Courses Poultry and Game Chicken Charmoula with Chickpeas

Chicken Charmoula with Chickpeas

Chicken Charmoula with Chickpeas is rated 5.0 out of 5 by 1.
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Prep Time: 5 minutes
Cook Time: 130 minutes
Servings: 8

The Moroccan sauce known as charmoula, a savory blend of tomato puree, olive oil, lemon and spices, is used for preparing tagines as well as for braising poultry and other meats. Our sauce was created by Moroccan-born chef Mourad Lahlou, owner of San Francisco’s award-winning Aziza restaurant.

Ingredients:

  • 1 Tbs. canola oil
  • 4 whole chicken legs
  • Kosher salt, to taste 
  • 1 jar (21 oz.) Mourad’s spiced tomato and herb braising sauce
  • 1 can (14 oz.) chickpeas, drained 
  • Steamed couscous for serving

Directions:

In a Dutch oven over medium-high heat, warm the oil. Season the chicken legs with salt. Working in batches, brown the chicken on both sides, about 10 minutes per batch. Transfer to a plate.

Add the braising sauce to the pot and bring to a simmer. Return the chicken to the pot, reduce the heat to low, cover and cook until the chicken is fork-tender, about 2 hours. During the last 15 minutes of cooking, add the chickpeas. Skim the excess fat off the sauce. Serve the chicken and sauce with steamed couscous. Serves 6 to 8.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Will not disappoint! This braising sauce is awesome and this recipe couldn't be much easier. The chicken really does need to be well browned and I've taken to putting the dutch oven on the grill for the browning step as the chicken makes a mess of the stove with splattering grease even with a screen over the pot. Then I bring it inside and follow the recipe exactly. My only gripe is that I don't see any way to feed 8 people with 4 chicken legs so I double the chicken even for 4-6 people. Couscous is a perfect compliment and don't be afraid of the parsley.
Date published: 2013-12-12
  • y_2017, m_5, d_22, h_23
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